Product Description

Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers? Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.

Product Details

• Amazon Sales Rank: #42055 in Books
• Published on: 2006-08-03
• Original language: English
• Binding: Hardcover
• 304 pages

Refresh
'a first class literary dish'

Sainsbury's magazine
'a good read from a true expert'

Image Magazine
'evocative...takes you on a wonderful journey. Buy your
chopsticks now!'

Customer Reviews

Absolutely Delightful
One of my favourite cook book around. Miss Dunlop introduce Hunan cookery to the West like no one has yet manage. Easy to follow, beautifully print and most of all Fuschia 's deep understanding of Chinese Cooking even make a Chinese astonished!

PS. I have try 80% of its recipe and it is most delectable.

Fantastic recipes and background information
I can whole-heartedly recommend this book. Every recipe I have tried has worked out really well; delicious and authentic.

Props to Fuchsia
I bought this book and the Sichuan cookery book and they are both fantastic. A real culinary trip. I've cooked indian fod for years and thought I would try something new and this presses my tastebud buttons... I recently ate in Manchester's chinatown and now know that the recipes are authentic... total yum wicked! Revolution? Count me in...